Potato-Parmesan Pavé

Ingredients

4 large potatoes, peeled and thinly sliced

3 cups heavy whipping cream

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preparation

To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.

Recipe adapted from Charlie Trotter Cooks at Home

my notes

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Recent Review

I also used a mandoline and used less cream (poured 1 cup heavy cream, 1 cup half n half into a ziplock bag so as to let the potato slices soak up the cream). I too used the Reggiano but added fresh basil leaves and fresh garlic (minced). I poured the remaining cream from the zip lock bag over the top once all layering was complete. The house smelled heavenly!